Description
These Grilled Chicken Wings with Peperoncini Garlic Butter are a deliciously tangy and savory appetizer perfect for gatherings or a flavorful weeknight meal. The wings are seasoned with smoked paprika and grilled to a crispy golden brown, then coated in a buttery garlic sauce infused with tangy peperoncini peppers and their brine for an irresistible zest.
Ingredients
Scale
Chicken Wings
- 2.5 lbs chicken wings, separated into flats and drumettes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Peperoncini Garlic Butter Sauce
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup chopped peperoncini (jarred)
- 2 tbsp peperoncini brine (from the jar)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Season Wings: In a large bowl, toss the chicken wings with olive oil, salt, black pepper, and smoked paprika until they are evenly coated with the seasoning.
- Grill Wings: Place the wings on the grill and cook for 20–25 minutes, turning every 5 minutes to ensure even cooking and crisp, golden-brown skin. Cook until the wings are cooked through.
- Prepare Garlic Butter Sauce: While the wings are grilling, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add Peperoncini: Stir in the chopped peperoncini and their brine. Let the mixture simmer gently for another minute, then remove from heat.
- Toss Wings in Sauce: Transfer the grilled chicken wings to a large bowl. Pour the peperoncini garlic butter sauce over the wings and toss well to coat them evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the wings if desired and serve hot immediately for the best flavor and texture.
Notes
- For extra heat, add a pinch of red pepper flakes to the garlic butter sauce.
- Ensure grill grates are well oiled to avoid sticking and tearing the skin.
- You can substitute chicken wings with drumsticks if preferred, adjusting cooking time as needed.
- Peperoncini brine adds a tangy brightness; don’t omit for best flavor balance.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for crispy texture.
